Sundried Tomato and Chicken Pasta
Some dishes carry a wave of nostalgia, and for me this one brings back the buzz of Canadian chain restaurants in the ’90s and early 2000s — places like Jack Astor’s, where oversized bowls of creamy pasta meant comfort, fun, and a night out with friends or family. Their sun-dried tomato chicken pasta was a standout: tangy, rich, and indulgent enough to feel special, yet familiar enough to become a weeknight favourite at home.
Prep Time: 15 minutes
Total Time: 30 minutes
Serves: 4–6
Ingredients
300 g (10 oz) pasta (penne, rigatoni, or farfalle)
2 tbsp butter
2 tbsp flour
2 cups milk, warmed
1 cup Parmesan cheese, grated (plus extra for serving)
½ cup sun-dried tomatoes, sliced (plus 1–2 tsp oil from the jar)
2 cups cooked chicken, shredded or cubed
2 cups fresh spinach leaves
Salt & black pepper, to taste
Method
Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
Make the sauce: In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking 1–2 minutes. Gradually whisk in warm milk until smooth and thickened, about 5–7 minutes.
Add flavour: Stir in Parmesan until melted, then fold in sun-dried tomatoes with a spoonful of their oil for depth.
Finish: Add chicken and spinach, gently stirring until heated through and spinach wilts. Season with salt and pepper.
Serve: Toss with pasta and top with extra Parmesan.
Variations
Vegetarian: Replace chicken with roasted zucchini or mushrooms.
Canadian flair: Add maple-smoked chicken or bacon for a sweet-savoury note.
In the 1990s and early 2000s, Canadian chain restaurants like Jack Astor’s, Boston Pizza, and East Side Mario’s shaped a generation’s idea of dining out. Big bowls of pasta topped the menus, often inspired by Mediterranean flavours that felt new and exciting at the time. Dishes like sun-dried tomato chicken pasta became so popular that home cooks across Canada began recreating them in their own kitchens. Today, those recipes feel nostalgic — a reminder of casual nights out, big portions, and a food trend that defined Canadian dining culture for decades.